1. Slice and marinate: cut the meat into strips with a length of 30 cm and a width of 3-5 cm, tie some small holes with bamboo sticks, rub them with fried pepper and salt, put them in porcelain jars and place them in layers.

2. Turn over 1 time every 2 days, marinate for 10 day, turn over 1 time every day, marinate for 4 to 5 days, take it out and hang it in a ventilated place to dry.

3, smoking: put sawdust in a large iron pot, put the iron grate on the shelf, put the dried meat on it, cover the pot, and burn it.

4. Steam slicing: soak the bacon in warm water, scrape off the yellow on the surface, brush off the dust on the meat, put it in a container after cleaning, and steam it in boiling water for about 1 hour. Put it on a plate.